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For the topping

Nutrition: per muffin

  • kcal312
  • fat14g
  • saturates6g
  • carbs40g
  • sugars24g
  • fibre1g
  • protein6g
  • salt0.6g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all the topping ingredients, apart from the jam, in a bowl and rub together.

  • step 2

    Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, extracts and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases. Top each muffin with 1 tsp blueberry jam, then scatter over the crumble mixture.

  • step 3

    Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted in comes out with just jam on it – no wet cake mixture.

  • step 4

    Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for up to four days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on High to freshen up.

Recipe from Good Food magazine, January 2016

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Comments, questions and tips (17)

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Overall rating

A star rating of 4.7 out of 5.26 ratings
Suzanne Villiers avatar

Suzanne Villiers

question

Sorry- I don't understand understand ingredients 1tbsp of melted butter for the tin? How does that work please? Thank you.

hotlipz

to grease the tin so that it doesnt stick - but I also put parchment/baking paper at the bottom of the tin.

fkeates avatar

fkeates

question

Can these be frozen? Thanks

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes you can freeze these. Defrost in the fridge for a few hours or overnight before serving. We hope this helps. Best wishes, BBC Good Food Team.

anja1cam

Delicious and easy to make, I stuck to the recipe minus the almond extract. However I would reduce the amount of baking soda, we could smell and taste it quite clearly after baking, which is why I only gave 4 stars.

Cherryandvanilla

Amazing muffins! I’ve made them more than 3 times already. I replaced blueberries with other berries and almond extract with vanilla when I didn’t have enough. Delish!

Ninap-m

Amazing muffins, I didn’t have ground/flaked almonds so replaced with oats. Family loved them, would definitely make again

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